After a couple of weeks of mediocre fare, I finally had some inspiration again and produced something worth posting.I found some nice seabass fillets and when I saw the watercress various recipes I'd seen online clicked in my head. The fillets were simply pan-fried for two minutes on the skin side, seasoned with salt and pepper and flipped. I picked the watercress leaves and blitzed them with half a garlic glove and good olive oil, and a bit of salt and pepper.